- 1 pound shrimp peeled and deveined (tails left on, if desired)
- 8 ounces orzo
- 3 stalks celery
- 5 cloves garlic
- 2 small lemons
- 2 teaspoons extra virgin olive oil
- 1 teaspoon cooking oil
- 3 cups chicken or vegetable stock
- Salt and pepper to taste
- 2 tablespoons pine nuts optional
- 1 small bunch of mint
- Extra virgin olive oil optional
- Lemon rounds optional, for garnish
Cook the Broth:
In a wide pot, heat the 1 teaspoon cooking oil in the wide pot until very hot. Add the celery and cook for 3 minutes until bright green and softened. Add the garlic and cook for 45 seconds or until fragrant. Add the lemon peels and the chicken stock and bring to a boil. Season with black pepper and crushed red pepper. Stir in the lemon juice. Reduce heat and simmer for 15 minutes. Taste and season with salt and pepper, if desired.
Pour the broth into a bowl through a sieve and discard the solids. Wipe out the pot and transfer the broth along with the reserved pasta cooking water back to the pot over high heat.
Prepare the Toasted Pine Nuts:
Heat a small skillet over medium heat. Add the pine nuts and cook, stirring often, for 30-45 seconds until golden brown. Turn off the heat and transfer the pine nuts to a small bowl with a sprinkle of salt.
Divide the orzo between bowls and ladle the hot broth and shrimp over each bowl. Sprinkle with toasted pine nuts, a drizzle of extra virgin olive oil, and a lemon round, if desired. Enjoy!
Calories: 390kcal | Carbohydrates: 44g | Protein: 31g | Fat: 9g | Sodium: 888mg | Fiber: 2g | Sugar: 2g | Vitamin C: 6mg